Go Back Email Link
–+ servings

Crushed Korean Gochujang Cucumber Salad Recipe

Easy gochujang cucumber salad recipe: This refreshing Korean cucumber salad (Oi Muchim) is the perfect spicy banchan side for any meal!
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 1
Course: Salad, Starters
Cuisine: Asian, East Asian, Korean
Calories: 60
Ingredients Method Nutrition Notes

Ingredients
  

Cucumber
  • 1 lb Korean, Japanese, or English cucumbers (any pickling cucumbers are great!)
  • 1 1/2 tsp salt
Dressing
  • 1 tbsp gochujang
  • 1-2 tbsp liquid sweetener or sugar
  • 1/2 tbsp soy sauce
  • 2 tsp gochugaru
  • 3 cloves garlic minced
  • 1 tsp sesame seeds
  • 1 tbsp sesame oil
  • 1 scallion chopped optional
  • 1 tbsp rice vinegar
For serving
  • More sesame seeds for topping

Method
 

Steps
  1. Slice the cucumbers into pieces between 1/4 and 3/4 inches thick, according to your preference.
  2. Place the cucumber slices in a strainer over a catch basin, toss with salt to coat, and let sit for at least 30 minutes; for best results or if preparing ahead, let them sit for up to an hour to release more liquid.
  3. Combine all dressing ingredients in a bowl and adjust the seasonings to your taste.
  4. Drain the excess water from the cucumbers, transfer them to a large bowl, add the dressing, and toss well.
  5. Garnish with additional sesame seeds if desired and serve cold as a side dish with rice or noodles.
  6. Store the salad in an airtight container in the refrigerator for up to two weeks.

Nutrition

Calories: 60kcalCarbohydrates: 5gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 1018mgFiber: 1gSugar: 2g

Notes

Salting the Cucumber

  • Salting the cucumbers will help release some of its liquid but it will continue to release liquid as it sits, especially if you prepare this in advance. Don’t worry though because the flavours will be just as good!